A delicious and easy way to enjoy a classic Sweet Potato Pie in a bite sized form. These Mini Sweet Potato Pies are a great dessert for a Friendsgiving gathering or holiday parties!

Ingredients

4 pounds sweet potatoes about 6 large sweet potatoes

2 refrigerated pie crust at room temperature

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup white sugar

2 eggs medium sized, whisked

1/2 cup evaporated milk

1 tablespoon vanilla extract

8 tablespoons salted butter softened

Non dairy whipped cream , optional

1/2 cup pecans halved, optional

Instructions

Boil the Potatoes

With a vegetable brush, wash the sweet potatoes gently with the brush.

Place the sweet potatoes into a medium sized pot, and fill the pot until the water covers the top of the potatoes.

Place the pot over high heat just until the water gets to boiling, then reduce the heat to medium-high, and boil the potatoes, until they are fork tender. The amount of time will vary depending on the size of your potatoes. I boiled mine for about 40-50 mins, rotating them about ever 10-15 minutes to assure they were cooked all around.

As the potatoes continue to boil, there will be water loss. Continue to check the potatoes to make sure they are about 90% covered with water. If not, add in some water until they are covered.

When the potatoes are done, drain the water, and let the potatoes cool slightly.

Once the potatoes are cool enough to handle, peel the skin from the potatoes

Sweet Potato Pie Filling

Place the peeled potatoes into a large mixing bowl with the butter and evaporated milk. Mash the potatoes using a potato masher or the back of a large spoon until there are minimal lumps and all of the ingredients are well combined.

Using an electric mixer, add about a cup of the sweet potato mixture to the mixing bowl.

Whisk until the potatoes are nice and creamy, stopping to remove any strings that may stick on the whisk.

To remove any strings from the whisk, simply remove the whisk, rinse under water, and return the whisk back to the mixer and repeat until very few strings appear. Then transfer the mixture to a larger mixing bowl.

Repeat this process (add about a cup of the sweet potato mixture to the mixing bowl and whisk to remove the strings then transfer the potato to a large mixing bowl) until you have whisked all of the potatoes.

Add in the ground cinnamon, ground nutmeg, sugar and vanilla extract. Mix until combined.

Here you can taste test the potato mixture and see if you want to adjust any of the flavorings.

Then, add in the whisked eggs.

Stir the mixture together until it's creamy and smooth. Set aside

Pie crust

Lightly dust your counter with some flour before rolling out your pie crust.

Use a 2" round cookie cutter to cut out the mini pie crust. To get the most out of your pie crust, remember to use the scrap pie crust that's leftover by rolling it into a ball and rolling it out.

Gently press each pie shell into a mini muffin tin. It helped to make the shell narrow when placing it into the tin, then gently pressing the sides to the tin.

With a fork, gently poke holes in the crust to let it breathe.

Assembling the Mini Sweet Potato Pies

Preheat the oven to 350 F degrees.

Fill each pie shell with sweet potato filling.

Bake for 20 minutes or until pie filling is lightly golden brown.

Remove from the oven and let cool for about 10-15 minutes before removing from the baking tray.

Top the bites with pecans or your favorite whipped topping.